Curried Chickpea Salad

Curried Chickpea Salad

I love trying new recipes.  This time the Curried Chickpea salad in Pick ‘n Pay’s Fresh Living Jan/Feb 17 magazine appealed.  However being me I made a few changes.  3 Tbs curry powder seemed a huge amount, 1 tsp of mild and spicy curry powder was absolutely adequate.  I didn’t like the idea of raw baby marrows so cooked them first.  I also added cucumber, mango and a splash of lemon juice.  Despite the changes made I’m grateful for a great recipe as a starting point.



2 Tins chickpeas

3 Tbs (45 ml) Olive Oil

4 cm knob ginger diced

2 cloves garlic crushed

1 tsp curry powder

2 Tbs (30 ml) water

½ Cup (125 ml) plain yoghurt

5 baby marrows diced, cooked and cooled

2 cups baby spinach

sliced cucumber

chopped mango pieces (optional)

salt and pepper

dash lemon juice


  • Place chickpeas in a large bowl
  • Heat oil and fry ginger, garlic, curry pwd and water until fragrant.  Set aside to cool
  • Stir yoghurt into curry paste
  • Add curried yoghurt to chickpeas
  • Toss in baby marrows, spinach, cucumber and mango
  • Season and add a dash of lemon juice



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